Chocolate Chip Cookies V01

[recipe servings=”24″ time=”30mins” difficulty=”Easy”]


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
  • 1/4 cup cream cheese, at room temp
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 1 1/4 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips

[/recipe-ingredients] [recipe-directions]

  1. In a medium bowl, whisk together the flour, baking soda and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
  3. Pour the cookie dough into plastic wrap and wrap into a ball for easy storage and refrigerate the dough for a minimum of 2 hours and up to 3 days.
  4. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.
  5. I used a small ice cream scooper to measure mine but you can make them into various sizes if you like. About 2-3 tbsp mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
  6. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely. Enjoy!


I have decided that I want to try and find the best Chocolate Chip Cookie recipe. I know everyone claims theirs is the best but I figure why not try a bunch of recipes and compare. With that said this is Chocolate Chip Cookies V.01. This is also my very first time making cookies so you’ll have to bare with me a bit. The main attributes that I found with these is they are slightly crunchy on the edge but soft and chewy in the middle. It also contains a secret ingredient which is cream cheese which is subbed in for portion of the butter. I also found this a bit “sticky” uncooked so i’m not really sure exactly why, it may be just how it is or if the cream cheese makes it this way. Overall, I think these are pretty good and definitely worth trying, It serves as a good baseline for me.

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